Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Don’t feel like cooking. Mrs Mosca requested chicken salad sandwiches.
Never to do anything simple, I made chicken salad BLTs with cheese. And of course Mosca’s Rule of Tomatoes. That is cucumber/onion/pepper salad with sweet dressing.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
SUMMER IS HERE! Most of us wait for this, and here it finally is.
Welcome to the new Show Us What You're Cooking, (SUWYC) Volume 30 - SUMMER 2023!
Here's a link to the expired Vol 29, Spring 2023: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1394252-show-us-what-you-re
here’s my take. In my defense, I’ve never done a smash burger before. I made in-n-out sauce, grilled red onions because I like them (cut too thick) and used a brioche bun. Too wimpy of a bun for this beast. Let me also add that consuming this was not the most lady like of experiences. 🤣
I'll bet it tasted good! Not same as Huskee, but beautiful indeed! I don't know if you read my last post, but my Grandson helped me making his own smash burger; I placed the meat ball on the griddle and handed him the cast iron bacon press; he raised it about 2 feet above the griddle and swung it to "SMASH" the burger - literally! He really surprised me; I should have told him they were "squish" burgers 😋😎!
I made tacos tonight, but a bit different. I put the cheese directly in the pan and placed a tortilla on top. When the cheese had browned a bit, I made tacos. I folded the taco after I took this photo.
As a bonus, I only needed one tortilla and it held up well.
Interesting. I have done this with grilled cheese sandwiches (but with the cheese also on the inside as usual). Crispy on the outside, gooey on the inside. Definitely have to try this.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
Honey Mustard Porkie Chops, doo-dah, doo-dah...! The old standby Weight Watchers recipe. Marinated two thick, bone-in loin chops in dijon mustard, honey, dash of red wine vinegar, salt & pepper all day. Lines of t-storms this afternoon so sealed them up and put them in the sous vide at 142F/61C for a couple of hours, then used a break in the storms to sear on the GrillGrates on the Weber gasser. Came out very nicely indeed. Plated with corn on the cob and salad (which didn't make it into the pics).
We had a late lunch, but didn’t want to wait another day on these summer treats. Sweet corn grown three miles west of us, and more heirloom tomatoes from my bro’s garden.
Caprese salad. My first ever balsamic glaze was a little too thick, but it tasted mighty fine. The LW made a mess with the EVOO 🙄
My second batch of hot sauce, much better than the first which was too watery (too much vinegar). The first batch tasted great but the solids would separate when it sat for a day or so.
This second batch is pretty hot but it hits fast and then it mellows and stays with you for awhile. Much thicker than batch #1 and a larger variety of peppers are in it. I fermented this blend for a couple of weeks then added white vinegar and let it set and infuse for about a month. I pureed with an immersion blender then strained the seeds and solids out.
One gallon of the fermented pepper mixture blended with vinegar.
Three quarters of a gallon after straining filled 19 five ounce bottles. There are several people who tasted this who want to buy it from me.
Last edited by 58limited; August 20, 2023, 07:55 AM.
Have you tried xantham gum when you blend? It thickens it and keeps if from separating. I bought a bag of Bob's Red Mill which will probably last me three lifetimes as I use something like 1/8 tsp for every pint of hot sauce.
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